Jell-O & Pudding Poke Cake {So Good!}
Easy to make and so delicious. This poke cake is always a big hit.
Yield: 8 servings
Calories: 280cal
Cost: $10
Materials
- 1 Egg White
- 6 Tbsp. Sugar Divided
- 3 Tbsp. Minute Tapioca
- 2 Cups Milk
- 1 Egg Yolk
- 1 tsp. Vanilla
- 1 Butter Loaf Cake or Angel Pound Cake - Cut into large cubes
- 3 oz. Strawberry Jello
- 1 cup Hot Water
- 1 cup Cold Water
- 2 cups Fresh Strawberries - Sliced in Half
- 1 cup Fresh Blueberries
- Optional - Whipped Cream
Instructions
- Using an electric mixer, beat egg white in medium bowl until it becomes foamy
- Gradually add 3 Tbsp. sugar. Continue beating eggs until soft peaks form
- In a medium saucepan mix tapioca, 3 Tbsp. sugar, milk, and egg yolk. Let the mixture stand for 5 minutes
- Cook mixture on medium heat until the tapioca comes to a full boil
- Remove from heat and fold in egg white mixture
- Refrigerate the tapioca
- Place the cubes of butter loaf cake into a deep 9x12 serving pan
- Using a wooden skewer, or something similar - Poke holes in the pieces of butter loaf cake
- Using the hot, and cold water...prepare the cherry jello as the directions on the package state
- Pour the jello into the holes of the loaf cake, and over parts of the cake
- Place in the refrigerator to allow the jello to set up (about 30 minutes)
- When you are ready to serve the cake, spread the tapioca over the top of the loaf cake, and spread the strawberries, and blueberries on the cake
- Serve with whipped cream Yield: serves 12
Notes
- Notes: Allow extra time for refrigeration of ingredients
Nutrition
Calories: 280cal | Carbohydrates: 57g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 70mg | Sodium: 317mg | Potassium: 208mg | Fiber: 1g | Sugar: 41g | Vitamin A: 203IU | Vitamin C: 23mg | Calcium: 114mg | Iron: 1mg